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Chicken Barley Dinner

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  0 reviews
  • 35 min prep time
  • 55 min total time
  • 10 ingredients
  • 5 servings
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A warm and hearty dinner can be ready in an hour’s time! Try this chicken and barley dish with a mixture of vegetables.

Ingredients

3
boneless, skinless chicken breast halves, cut into 3/4-inch pieces
2
medium onions, chopped (1 cup)
1/2
cup chopped celery
1
(14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1
(10 3/4-oz.) can condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2
cup water
1/4
teaspoon dried thyme leaves
Dash pepper
3
cups frozen mixed vegetables
1 1/2
cups uncooked quick-cooking barley

Steps

  • 1 Spray nonstick Dutch oven or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink.
  • 2 Add onions and celery; cover and cook 3 minutes or until celery is tender.
  • 3 Stir in broth, soup, water, thyme and pepper until well mixed. Stir in frozen vegetables and barley. Bring to a boil. Reduce heat; cover and simmer 12 to 18 minutes or until barley is tender.
  • 1 Spray nonstick Dutch oven or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink.
  • 2 Add onions and celery; cover and cook 3 minutes or until celery is tender.
  • 3 Stir in broth, soup, water, thyme and pepper until well mixed. Stir in frozen vegetables and barley. Bring to a boil. Reduce heat; cover and simmer 12 to 18 minutes or until barley is tender.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
590mg
25%
Total Carbohydrate
58g
19%
Dietary Fiber
9g
36%
Sugars
5g
5%
Protein
26g
26%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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